Cooking Instructions
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Step 1
Put the Tamarind Pulp (3/4 cup) in a bowl and top it with hot water.
Step 2
In a deep sauce pan on medium heat, pour in Olive Oil (1 tablespoon) then add the large onion. Turn heat down to low and let this slowly cook for 5 minutes, stiring often.
Step 3
Add Salt (1/2 teaspoon), Fresh Ginger (1 tablespoon), Ground Allspice (1/2 teaspoon) and Ground Black Pepper (1/2 teaspoon) and toast the spices for a minute. Make sure to stir so the spices don't burn.
Step 4
Add Onion (1), Scotch Bonnet Pepper (1), Worcestershire Sauce (1/4 cup), Ketchup (2 cup), Molasses (2 tablespoon), Brown Sugar (1/4 cup), Apple Cider Vinegar (1/4 cup) and Yellow Mustard (2 tablespoon) into the pot. Raise to medium heat, stirring often.
Step 5
Using a fork, break up the tamarind pulp, then massage it with your fingers. Discard as much solid (seeds and fibers) as you can. Strain the liquid into the pot. Stir well.
Step 6
Turn the heat back up so you get this back to boiling, then turn the heat down to a very gentle simmer for 30-45 minutes.
Step 7
Use this sauce for grilling, a dipping sauce for your chicken fingers or for burgers. Store in glass containers in the fridge and it will remain good for at least a couple months. Enjoy!
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